Pan-seared Scallops and Gambas with Foie GrasSunday night's dinner : Scallops and Gambas seared in non-stick pan with olive oil and garlic and served with a sliver of Foie Gras entier mi-cuit from Labeyrie. Not to forget a touch of ground 5 peppercorns and sel de guérande.
Before adding the duck liverA taste of what's to come for the Season's food orgies.
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